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Retrogradation of Gelatinized Potato Starch Studied by Differential Scanning Calorimetry

1985; Oxford University Press; Volume: 49; Issue: 4 Linguagem: Inglês

10.1080/00021369.1985.10866856

1881-1280

Fumiko Nakazawa, Shun Noguchi, Junko Takahashi, Masako Takada,

Food composition and properties

The retrogradation process of gelatinized potato starch was studied by DSC as a function of the aging temperature and water content. Differences in the retrogradation states dependent on these parameters were revealed by the pattern of the DSC curves. Potato starch aged at a low temperature after gelatinization gave a low endothermic onset temperature. As the starch content increased, retrogradation proceeded over a wider temperature range. The retrogradation proceeded even at 50°C for a starch content of 50%. The gelatinization enthalpy for granular starch was found to be 4 ~ 4.5 cal/g of dry starch. By contrast, the maximum gelatinization enthalpy obtained for retrograded starch was found to be as low as 2.5 cal/g of dry starch.